Double Chocolate Cookies Are you tempted by ultra gourmands? Very soft inside with their big chocolate chips, impossible not to crack! An easy recipe to prepare, and without resting time, which will please all chocolate lovers...
What you'll love about this double chocolate cookie recipe
flavors : 100% chocolate thanks to the bitter cocoa and chocolate chips which bring a lot of deliciousness. I always add a mini touch of fleur de sel before tasting it's so good...
Texture : These all-chocolate cookies are very soft once baked, they stay so for a long time if you keep them at room temperature, in an airtight box.
Difficulty : They are realized in a few minutes, and without rest time.
Ingredient details
- Sucre : for the soft side, I use a mixture of brown sugar and classic powdered sugar.
- Unsweetened cocoa powder : for these all-chocolate cookies, take quality, unsweetened cocoa.
- Chocolate chips : I love using the big chocolate chips that you find in stores, I find them more delicious than traditional chips. Several brands now offer them.
How to make all-chocolate cookies?
- We start by beating the softened butter and the two types of sugar: this allows the cookies to remain very soft once cooked.
- Add egg and vanilla.
- Sieve the dry ingredients to avoid lumps in the batter, then incorporate them into the mixture.
- All that's left is to add the chocolate chips (keep some for decoration).
- Using an ice cream scoop, take a little of the dough and place it on a baking sheet lined with baking paper and put it in the oven.
- It is essential to let the all-chocolate cookies cool down on the tray (because they are soft), before placing them on a wire rack.
My tips for successful cookies
- Put the ingredients well ambient temperature (egg and butter) so that the final rendering of the all-chocolate cookies is very soft.
- For a nice finish after cooking: I always add small nuggets on top of each ball.
- If your cookies are not round when they come out of the oven : take a mini pastry circle, place it above the cookie and make circles, this will firm up its sides and give it a nice round shape.
Possible variations for this recipe
To bring complementary flavors to the dark chocolate in these all-chocolate cookies, you can add chocolate chips. white chocolate or milk chocolate. You can also add crushed nuts : pecans, hazelnuts etc. Let your imagination run wild!
Other recipes to try
If you like chocolate recipes, here are some other recipes from the blog that you might like:
- Soft chocolate muffins
- Dark chocolate brownie
- Chocolate ice cream without an ice cream maker
- chocolate marquise
- Chocolate flowing heart fondants
If you make these all-chocolate cookies, don't hesitate to rate the recipe and tag @liliebakery on Instagram so I can see your beautiful cookies!
- 100 g softened butter
- 90 g light brown sugar
- 65 g granulated sugar
- 1 large egg
- 2 cc natural vanilla extract
- 125 g all-purpose flour
- 35 g unsweetened cocoa powder
- 0,5 cc baking soda
- 0,5 cc salt
- 160 g chocolate chips (rather big chips)
- Sea salt optional
- Preheat the oven to 180°, traditional heat.
- Beat the softened butter, granulated sugar and brown sugar until you get a very creamy mixture.
- Add egg and vanilla. Beat again to incorporate well.
- Separately, sift the flour, unsweetened cocoa powder, baking soda and salt. Add this mixture to the batter in batches. Do not mix more than necessary.
- Add the chips, keeping 2 tbsp for decoration.
- With an ice cream scoop (it's easier) take some cookie dough and place on a baking sheet lined with baking paper. It will be necessary to make 2 plates to place the 13 balls.
- Space the balls well (about 5cm). Add the remaining nuggets on top of the balls.
- Bake for about 10-11 minutes: during cooking the balls spread out. Remove from the oven, let cool on a baking sheet for 10 minutes. Tip: when they come out of the oven, if your cookies do not have a very round shape, take a mini pastry circle, place it above the cookie and make circles, this will firm up its sides and give it a nice round shape. .
- Leave to cool completely on a wire rack afterwards. Optional: sprinkle with a little fleur de sel before tasting.
These cookies are terribly delicious!
Thank you Lady! :)
Thank you for this recipe, I made it yesterday, I just changed the amount of sugar, 100g of brown sugar and no white sugar and I added in addition to the small chocolate nuts...
A delight
My oldest son (6 years old) told me "mommy these are the best cookies"
Thank you thank you for all these great recipes.
With pleasure ! Thank you for your feedback Adeline :)
These cookies are delicious! I had never found a recipe that gives this result, soft on the inside and still a little crispy on the outside.
Perfect ! Thanks for the recipe !
My pleasure ! Thank you Morgane for your return :) See you soon
can you replace the butter with yogurt?
Hello Angela, no you really have to use butter if you want to have my result. See you soon :)
Should you use the pastry robot?
Because there is written in the category of kitchenaid electric robot equipment and kitchenaid pastry robot
Thank you in advance
Hello Sarah, you can use either the electric hand mixer (which I do) or a stand mixer if you have one. I give several options depending on what the readers have. See you soon :)
Hello,
I followed the recipe to the letter but my cookies didn't rise at all... they are completely flat, I don't understand why... if you have any idea...
Hello Alexandra, the cookies should not rise too much, they should be like in my photos. Or maybe you have a problem with your bicarbonate. My #1 tip for a nice shape is the one I give in the recipe: you take a cookie cutter and firm them up on the sides, that's how I do mine in the photo. See you soon :)
Recipe followed scrupulously and the result is as in the photos! These cookies are delicious, very chocolatey (obviously!), soft on the inside and slightly crunchy on the outside: they keep all their promises! They are approved by both parents and children!
I was able to make 23 of them, about 7 cm in diameter. Yours must be huge if there are 13! Personally, I like cookies that are not too big, it allows me to have several without (too much) feeling guilty ;)
Hello Astrid, thank you for your feedback! You're right, I'm greedy, I like big cookies :) See you soon
Hello.. recipe made 20 min ago..it's a hit! And it's not the first cookie recipe I've tried.. this one will be written in my book without any hesitation :)
Thanks Jenni! See you soon :)
EXCELLENT!! Thank you
Thank you very much Christiane! See you soon :)
Hello, can we make this recipe with the same quality of ingredients by removing the cocoa?
Hello Pauline, if we completely remove the cocoa we completely change the taste and appearance of the cookies. We would also have to change the amount of flour, sugar, raising agent etc because they are calculated with the bitter cocoa. It would be a totally different recipe that would require several tests in the kitchen :) See you soon
Hi Lilie,
Thank you for the recipe. I'm having trouble getting the same result as you. My cookies melt and are flat. And at the end of the process, the dough I make is too sticky to be scooped on the tray. A little help please. Thanks
Hi Rachel, it may come from your ingredients as the dough shouldn't be too sticky (I use an ice cream spoon to put the dough on the tray as you can see on my step by step pictures). Once it's cooked, I say in the recipe to use a round pastry ring to make them round, it works perfectly for this recipe. I hope it helps!
I don't have baking soda, is that blocking?
Hello Dalila, yes it is an important ingredient, I do not advise you to omit it. It is bought in the salt section. See you soon :)
Terribly delicious!
Just reduced the white sugar to 30g and replaced the brown sugar with Moscabado sugar, as I didn't have any brown sugar.
Thanks for this recipe, I finally found the Cookies Recipe
Thank you very much Sylvie! Glad you like these chocolate cookies :) See you soon
Hello
What is the equivalent for baking powder please? I don't have any bicarbonate?
Hello Virginie, to answer you, generally speaking if a recipe calls for bicarbonate you have to respect this ingredient (because it reacts specifically with other ingredients in the recipe). Personally, I advise you to put some, it is sold in the salt section. See you soon :)
Hello,
Can I put some of it in the freezer, like your other recipe for soft chocolate cookies? I find it very convenient.
Thanks for your recipes, all the ones I've tried are so good!
Hello Sandra, yes absolutely, you can freeze them! See you soon :)
Thank you for this incredible recipe. These are truly the best cookies in the world! We always enjoy them. They have a taste that makes you come back for more.
Thank you Ellynn for the title of best cookie in the world (even if I don't have that claim!), see you soon :)